Warmed By Chili: Even though we think of chili as classically being red, Kristen Swensson makes a healthy and hearty white chicken chili.

Conquering Fear by Roasting: When Blake Royer made roasted fennel tomato sauce for his pasta dish, he was a little apprehensive about fennel's strong licorice taste. His fears were allayed when he discovered what roasting does to the herb.

There Is No Yuck in Yucatecos: Nick Kindelsperger conjures up memories of Mexico by making panuchos yucatecos con chorizo, using a Rick Bayless recipe as a starting ground.

Much Ado About Oatmeal: Oatmeal fanatic Erin Zimmer thought up a tasty new way to use her leftover breakfast. She turns them into sesame-seed-crusted oat fritters.

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